Guía teórico práctica para la elaboración de planes de saneamiento básicos en establecimientos gastronómicos y restaurantes

Abstract

In search of adoption of hygienic sanitary standards, in the food sector, it is necessary to create Basic Sanitation Plans, in which the entire food chain is involved, in a practical and systematic way, involving all those responsible in each of the processes, from the acquisition of raw materials, assembly, production, elaboration, table service and distribution. In this way, the role of the Environmental Sanitizer is the creation and execution of documents, verification and auditing of the same; When the Environmental Sanitizer interacts in the creation and execution of Basic Sanitation Plans within Gastronomic Establishments, it exercises the skills for risk assessment according to the type of process, and the controls executed or to be executed, therefore, it is of vital importance, the creation of four basic programs, for the execution of controls and management evidence supports in each of the processes, having as structures the adoption of Good Manufacturing Practices, for the development of procedures for each of the activities of the process , the documented guidelines must be followed, and with support for their verification and execution, resulting in the programs to be executed, which are: Cleaning and Disinfection Program, Integral Management of Solid and Liquid Waste, Integral Pest Management, Supply of Supply water. In this way, this document is carried out in order to guide, in the design, structure and preparation of Basic Sanitation Plans, for gastronomic establishments and Restaurants, according to the current applicable regulations.